Fudge-Topped Rice Pudding |
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Prep Time: 21 Minutes Cook Time: 30 Minutes |
Ready In: 51 Minutes Servings: 4 |
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Rice pudding without this topping is just another rice pudding according to my husband who has me make this no less than once a month. From My Great Recipes. Ingredients:
2 cups milk |
1 cup cooked long-grain rice |
1/4 cup sugar |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
2 eggs, slightly beaten |
1/2 teaspoon vanilla extract |
1/4 cup chopped walnuts |
1 cup powdered sugar |
1/8 teaspoon salt |
1 1/2 tablespoons milk |
1 tablespoon softened butter |
1 1/2 ounces melted unsweetened chocolate |
1/4 teaspoon vanilla extract |
Directions:
1. Scald milk in a heavy saucepan and stir in rice.
2. Mix sugar, flour and salt and whisk into the scaled milk. Coo over medium heat, stirring constantly, until thickened.
3. Stir a small amount of mixture into eggs then stir back into saucepan. Cook, stirring constantly, for 1 minute. Add the vanilla. Pour into a shallow 1 1/2 quart buttered baking dish.
4. Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
5. Cool slightly before spreading with Fudge Topping.
6. Fudge Topping:.
7. Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk. Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
8. Beat until blended and of spreading consistency. Spread on top of rice pudding and top with the 1/4 chopped walnuts.
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